Magic Chicken

Magic Chicken


"This chicken dish baked with marinated artichoke hearts and mushrooms is so delicious, people will think you spent hours in the kitchen!"

Ingredients 40 m {{adjustedServings}} servings 339 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1377 mg
  • 55%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Poke holes in both sides of the chicken breasts using a fork, and lay them in a baking dish. Pour the cooking wine over. Cover with artichokes and the artichoke marinade. Sprinkle mushrooms over.
  3. Bake for 35 minutes in the preheated oven, or until chicken is no longer pink, and the juices run clear.
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Reviews 20

  1. 23 Ratings

David Lewis

I see a lot of bad reviews on this recipe when they didn't even follow the recipe....sherry and red wine are NOT the same! I found this recipe to have a very well-rounded flavor. The RED WINE (not sherry) did not overwhelm the dish. I was skeptical of using red wine with poultry, but this recipe changed my mind. Excellent recipe for those who have an acquired taste for cooking with wine. On a personal note...if you don't follow the recipe EXACTLY...don't show your ignorance by giving the recipe a bad review.


This is certainly no "magic" chicken. It was basically chicken swimming in alcohol. The taste of the alcohol totally overpowered the chicken, the artichokes and the mushrooms. It might as well be called "Sherry with chicken". I will never make this again. Susan


Good recipe *IF* you follow directions. Use RED WINE, not sherry...use marinated artichoke hearts in a jar, not plain canned artichoke hearts. If you use the marinated kind, and the red wine, it will have seasoning and oil (from the artichoke hearts) and won't be overpoweringly "alcohol-flavored" as it would be if you used sherry instead of the red wine called for. I do suggest using a decent red wine, not "cooking" red wine, which is usually not very good.